Chattanooga-Style Smothered Chicken with Creamy Mashed Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken breasts slow-cooked in a savory onion and bell pepper gravy, served over velvety mashed potatoes for a comforting Southern dinner. This southern-inspired chicken ready in about 60 minutes pairs All-purpose flour, Salt, Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (1.5 lbs total) Boneless skinless chicken breasts
• 2 tbsp All-purpose flour
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 1 medium, diced (1 cup) Yellow onion
• 1, diced (1 cup) Green bell pepper
• 3 cloves, minced Garlic
• 1/2 cup Chicken broth
• 1/4 cup Heavy cream
• 2 tbsp Unsalted butter
• 1/4 cup, chopped Fresh parsley
• 4 medium, peeled and cubed (2 lbs) Potatoes
• 2 tbsp Butter
• 1/4 cup Milk

Instructions

1. Step 1: Season 4 boneless skinless chicken breasts with 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper, coating both sides evenly. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden brown, then transfer to a plate and set aside.
2. Step 2: In the same skillet, add 1 medium yellow onion, diced, and 1 green bell pepper, diced, and cook over medium heat for 5 minutes until softened. Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
3. Step 3: Pour in 1/2 cup chicken broth and scrape the bottom of the skillet to release browned bits. Return chicken to the skillet, nestling it into vegetables. Reduce heat to low, cover, and simmer for 20 minutes.
4. Step 4: Uncover, stir in 1/4 cup heavy cream and 2 tbsp unsalted butter, then simmer for 5 minutes until sauce thickens. Stir in 1/4 cup fresh parsley, chopped.
5. Step 5: While chicken simmers, place 4 medium potatoes, peeled and cubed, in a pot and cover with cold water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain, return to pot, and add 2 tbsp butter and 1/4 cup milk. Mash until smooth and season with salt and pepper to taste.